Tuesday, June 2, 2009
This was my first attempt at making pizza dough from scratch. It was really easy! I found this recipe on Sugar & Spice and adapted it to our tastes. I used ham, sausage and mushrooms. I also used 2% mozzarella cheese.

I made two pizzas. The first one I didn't read Celeste's directions and put the cheese on top. It turned out really good.

#1 - cheese on top

The second pizza, I put the crust on the warm pizza stone and put the cheese on top of the sauce as directed. It turned out FANTASTIC!

#2 - cheese on bottom - YUM!

The crust was nice and crispy and the cheese cooked beautifully.

Next time I make this I will put my stone in the oven for 15 minutes and let it cool for 5 minutes and put the crust on the warm stone. I will also reduce the amount of crust that I make. We only needed one pizza and it makes enough for three! I am planning on eating the extra pizza for lunch on day.

(Printable Recipe)

Basic Pizza Dough (recipe below)
1 jar Cento pizza sauce
Mozzarella cheese, shredded
Mushrooms, sliced and washed
Italian sausage, cooked and crumbled
Ham, diced
Extra virgin olive oil

Preheat oven to 500 F....or to the highest temperature your oven will go.

Place one of the three portions of pizza dough on a lightly floured surface. With a rolling pin, roll dough until a thin circle. Place dough on the pizza stone. (Don't worry if your pizza dough isn't perfectly will only give it rustic charm!)

Next, place a thin layer of pizza sauce on the dough, followed by a thin layer of mozzarella cheese...remember not to go crazy here, only add a thin layer of each! Next, you'll add your toppings - sausage, ham, mushrooms.

Now, drizzle a little extra virgin olive oil around the outer edge of the pizza (on what will be the crust of the pizza). Using a pastry brush, spread the olive oil over the entire crust. Drizzle a little more olive oil over the toppings.

Bake in the pre-heated oven for 10 - 13 minutes, or until cheese sizzles and crust is golden brown. Keep an eye on will bake fast!

Basic Pizza Dough
Adapted from: Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair with Italian Food
(Printable Recipe)

1 1/4 cups warm water (105 F to 115 F)
1 tbsp honey
1 tbsp active dry yeast
2 - 2 1/2 cups all purpose flour
3/4 cup bread flour
1 tsp. salt
1/4 cup olive oil

Pour the warm water into a small bowl, stir in the honey, and sprinkle the yeast over the top. Set aside to proof until foamy, about 10 minutes.

Combine the flours and salt in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a sturdy hand mixer). Add the yeast mixture and olive oil and mix on low speed until the dough forms a mass on the paddle and pulls away from the sides of the bowl, 4 to 5 minutes. (Note: I usually have to add a little extra flour near the end of mixing, if the dough is still too wet. Add a little at a time, if 1 tbsp. increments, until the dough comes together)

Remove the dough and divide it into 3 equal portions. Put on a flour-dusted baking sheet, cover with plastic wrap, and set aside in a warm place to rise for 30 minutes, or until almost doubled. (You can make the dough ahead and refrigerate it overnight if necessary; allow it to come to room temperature before continuing).
The dough is ready to be rolled and baked.

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